Raisin Pumpkin Bars Recipe
Raisin Pumpkin Bars Recipe photo by Taste of Home
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Raisin Pumpkin Bars Recipe

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These moist bars will keep well—if your family doesn't eat them all right away! They're nice to take to a potluck supper or for a snack or dessert anytime.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 24 servings


  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/2 cup raisins
  • 1/3 cup chopped pecans or walnuts
  • 1/3 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Nutritional Facts

1 each: 297 calories, 15g fat (4g saturated fat), 46mg cholesterol, 184mg sodium, 39g carbohydrate (28g sugars, 1g fiber), 3g protein.


  1. In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick is inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, combine the butter, cream cheese, milk and vanilla in a bowl; beat until smooth. Gradually beat in confectioners' sugar. Spread over bars. Store in the refrigerator. Yield: about 2 dozen.
Originally published as Raisin Pumpkin Bars in Country December/January 2005, p49

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arch1 User ID: 2934721 261764
Reviewed Feb. 25, 2017

"Made these just this week with 1 healthy change an they are delicious! I used 1 cup unsweetened applesauce for the oil. I have had much success with this in other recipes also. I used all raisins no nuts.These are very moist an well spiced. I did not have a 15x10 pan so I used my 9x13 an baked just a few more minutes. Couldn't find the 3oz. cream cheese, so I used a regular size pack. Excellent!"

doreengryder User ID: 3314170 131093
Reviewed Oct. 17, 2012

"These bars turned out very moist. I used 1/2 cup canola oil and 1/2 cup applesauce and fresh cooked pumpkin instead of the can. Delicious !"

Annezi User ID: 6281427 58460
Reviewed Nov. 22, 2011

"moist and guests ate it all up"

rhiler User ID: 2066529 64585
Reviewed Nov. 11, 2009

"I lost this recipe and am so glad I found it again!! Theses are the best pumpkin bars I've ever had. I subsitute dried cranberries for the raisins."

dinkybug User ID: 4358989 62553
Reviewed Oct. 25, 2009

"hi i tried this recipe just the other day, everyone that tasted it just loved it and wanted the recipe, after everyone left, i got myself a tall glass of milk and finshed off the rest. there were 6 left. i'm making more today."

susanlatimer User ID: 1801426 207070
Reviewed Oct. 3, 2008

"Awesome! easy to make. I love pumpkin desserts and substituted Cinnamon chips and white chocolate chips for the walnuts & raisins"

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